Arrange spinach in a bowl or a platter. Add tomatoes, carrots and goat cheese.
Steam asparagus. Cut asparagus into pieces and arrange them on the salad.
Cook all four pieces of bacon. crumble two pieces on the salad. save the bacon grease and 2 slices of bacon for the dressing.
Make bacon dressing.
Add bacon, poached eggs and warm bacon dressing to the salad. Top the eggs with a little pepper and serve.
In the pan that has the leftover bacon grease, add chopped onion and caramelize.
add sugar, two slices of crumbled bacon, cider vinegar, dijon mustard, water, and cornstarch.
heat until the dressing is nicely blended and drizzle onto the salad still warm.
Crack eggs into individual bowls or saucers.
bring a pan of water to a simmer.
tip eggs into the pan individually.
Cook for two minutes. Remove from heat.
Leave in the pan for another 6-7 minutes.
Remove from pan and serve.